Spanish Beverages - From Mexico and more
Some south of the border refreshments and yummies (though admittedly still unexplored territory in my book...).
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Atole/Atol -
Mexico/Central America Thick porridge drink made from masa (corn meal) or rice flour. Flavorings include piloncillo/sugar, cinnamon, vanilla or fruit. The chocolate version is known as Champurrado (as opposed to the Filipino chocolate rice dish, Champurrado.) Traditionally served at Christmas or during the Day of the Dead, this drink is warm, pleasant and filling - just the thing for a cold winter day. (Note, I have heard from other sources that there is sometimes bits of pork in the mix as well...a strange combination, and definitely not the thing if you're vegetarian!) Would I try again? Yes - though I'm particularly looking forward to finding authentic Champurrado. Where I found it: A ready-mix box at a local Mexican grocery store in my neighborhood Update 12/22/07: Finally found the real mccoy....at a little place known as La Panteras Negras Restaurant (the Black Panther), located at 2130 2nd Avenue in Harlem. Served *really* hot, the drink wasn't all that different from other forms of hot chocolate, but it was definitely tasty. And great for a near-Christmas day. |
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Caipirinha - Brazilian The national cocktail of Brazil - made from Cachaca (distilled sugarcane juice), sugar and lime. It's green, and it's tasty. The version I had didn't totally rock my world, but it was definitely pleasant (and given the location, might not have been the most authentic version out there...!) Would I try again? At a Brazilian restaurant, yes. (For comparison, and a second taste...) Where I found it: At CB-Six, a bar in mid-town east. |
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Chicha -
Venezuela The spanish word for a fermented beverage - available in different variations, depending on country. In Venezula the term refers to a type of rice/milk smoothie, sprinkled with a liberal dose of cinnamon. (In other countries, chicha may be made with grapes, apples, or corn.) Would I try again? Nah....at least not the Venezuelan variation, which was kind of powdery. Though the menu description was tempting, the actual drink reminded me somewhat of barium chalk...you know, the stuff they make you drink in hospitals before getting a radioscopy? Sorry, Arepa Bar! Where I found it: Arepa Bar |
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Coquito -
Puerto Rican A Christmas tradition in Puerto Rico, like eggnog. Coconut cream, egg yolks, cinnamon, and rum. A neighbor brought me some last Christmas, and it's dreamy! This stuff is amazing! Yum, and double yum! Would I try again? Oooooohhhhh yes. Four stars. Where I found it: My neighbor. So there. |
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Malta - South
American Basically, unfermented beer - sugar, malt and hops, no alcohol. Tastes something like a sweet, slightly syrupy non alcoholic version of Guiness. Would I try again? Nope - too many calories, too little wow. Where I found it: Stop N' Shop. Really. |
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Sangria -
Spanish A red wine punch - wine, mixed with fruit juices, soda water, and sometimes brandy. Usually garnished with fresh fruit. Tastes pretty much the way it sounds - the tang of wine, watered down slightly with a fruity side-taste. Refreshing and light. Would I try again? Occasionally, although I think my Japanese plum wine takes precedence...! Where I found it: A local Greek diner |
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